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Enjoy this modern stew recipe. 


  • 1 pound top round of beef
  • 6 cups cold water
  • 2 teaspoons salt
  • 1/4 cup fine barley
  • 1/4 cup green split peas
  • 8 peppercorns
  • 2 medium onions, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoon chopped parsley
  • Directions

    Combine cold water, top round cut in small pieces, and salt in a 4-quart soup pot. Bring to a boil slowly, skim thoroughly and add barley, split peas, and peppercorns. Cover and simmer gently for 1½ hours. Add chopped onions, carrots, and celery and simmer ½ hour longer, stirring frequently. To serve, sprinkle with chopped parsley. Storing overnight in the refrigerator improves flavor.

    Serves 5 to 6

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